1 ½ lbs. zucchini
2 cups cooked brown or white rice
½ cup sour cream
Juice of ½ lemon or lime
¾ cup chopped parsley
1 tsp. salt
Pinch of pepper
1 tsp. basil
2 Tbsp. oil
1 cup cottage cheese
½ cup shredded cheddar cheese
2 Tbsp. grated parmesan
Preheat oven to 350°.
Slice zucchini in ¼-inch rounds. Steam until crisp-tender.
Mix rice, sour cream, lemon juice, parsley, salt, pepper and basil. Grease 9x13 casserole dish with oil. Make a layer of rice mixture, then cottage cheese and finally the cooked zucchini.
Top with Cheddar cheese. Bake uncovered 10 – 15 minutes. Sprinkle with Parmesan cheese.
*2 cups of cooked and cubed chicken can be added to the rice mixture.
Monday, November 10, 2008
Egg Rolls
1 lb. ground beef, browned
1 head Chinese cabbage, finely chopped
1 carrot, grated
1 can bean sprouts
1 tsp. garlic powder
1 tsp. ginger powder
1 tsp. ground cumin
1 pkg. egg roll wraps
Oil
Combine all ingredients except egg roll wraps and oil in a large bowl. Fill wraps with mixture & deep fry until golden brown.
Serve with fried rice.
1 head Chinese cabbage, finely chopped
1 carrot, grated
1 can bean sprouts
1 tsp. garlic powder
1 tsp. ginger powder
1 tsp. ground cumin
1 pkg. egg roll wraps
Oil
Combine all ingredients except egg roll wraps and oil in a large bowl. Fill wraps with mixture & deep fry until golden brown.
Serve with fried rice.
Wrapped Cheese Hot Dogs
8 Hot dogs
8 Cheddar Cheese sticks
8 Rhodes Dinner rolls (thawed but still cold)
Place a slit down each hot dog. Fill each slit with cheddar cheese stick.
Wrap thawed dinner rolls around hot dog and cover completely.
Place on a sprayed baking sheet and bake at 350° for 10 – 15 minutes or until lightly browned. Remove from oven and serve warm with ketchup and mustard.
Alteration great for Halloween:
“Yummy Mummies”
For each mummy dog, cut one dinner roll in half. Roll each half into 22 to 24 inch rope. Wrap one rope around hot dog from bottom up 4 ½ inches. Cut 1 ½ inch piece off the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way. Wrap the 1 ½ inch piece around the top of the hot dog. Place mummy dogs on a sprayed baking sheet and bake at 350° for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.
8 Cheddar Cheese sticks
8 Rhodes Dinner rolls (thawed but still cold)
Place a slit down each hot dog. Fill each slit with cheddar cheese stick.
Wrap thawed dinner rolls around hot dog and cover completely.
Place on a sprayed baking sheet and bake at 350° for 10 – 15 minutes or until lightly browned. Remove from oven and serve warm with ketchup and mustard.
Alteration great for Halloween:
“Yummy Mummies”
For each mummy dog, cut one dinner roll in half. Roll each half into 22 to 24 inch rope. Wrap one rope around hot dog from bottom up 4 ½ inches. Cut 1 ½ inch piece off the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way. Wrap the 1 ½ inch piece around the top of the hot dog. Place mummy dogs on a sprayed baking sheet and bake at 350° for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.
Wild Rice & Chicken Wraps
1 chicken boneless, skinless chicken
2 Long Grain & Wild Rice, Rice-a-Roni box
½ cup ranch dressing
Mozzarella cheese grated
Ranch style black beans
Leafy lettuce
Tortillas
Heat some oil in a large frying pan. Saute until golden brown and thoroughly cooked. Remove chicken and set aside.
Make rice as directed on the package. Mix in cooked, cubed chicken & ranch dressing. Make wraps with rice mixture, cheese, black beans & lettuce.
Tuna Patties
2 cans tuna (slightly drained)
1 cup bread crumbs
2 eggs
1 tsp. vinegar
Mix ingredients together. Make into small patties & fry in butter until brown on both sides.
Serve with creamed cauliflower or a dill sauce.
1 cup bread crumbs
2 eggs
1 tsp. vinegar
Mix ingredients together. Make into small patties & fry in butter until brown on both sides.
Serve with creamed cauliflower or a dill sauce.
Taco Twist
1 lb. ground beef
1 diced onion1 pkg. taco seasoning (2 Tbsp.)
1 15-ozcan tomato sauce
8-oz penne noodles
½ cup sour cream
1 cup shredded cheddar
Brown ground beef & onion. Stir in seasoning mix and tomato sauce. Bring to a boil, remove from heat & set aside.
1 cup shredded cheddar
Brown ground beef & onion. Stir in seasoning mix and tomato sauce. Bring to a boil, remove from heat & set aside.
Boil pasta according to package directions and drain. Combine with ½ cup cheddar & sour cream. Place on bottom of a greased 9x13 casserole dish. Top with meat mixture & remaining cheese.
Bake at 350° for 30 minutes. Serve with shredded lettuce, avocados, sliced olives, sour cream and salsa.
Sweet Potato Casserole
4 large sweet potatoes, boiled, drained, peeled & cubed
2 beaten eggs
1 cup evaporated milk
1 tsp. cinnamon
3/4 cup mini marshmallows
1/2 stick butter
1/2 cup brown sugar
1 tsp. nutmeg
1 tsp. vanilla
Mix all together in a 9 X 13 pan. Bake 350° for 25 minutes.
Topping:
1/2 stick butter
1/2 cup pecans
1/2 cup mini marshmallows
1/2 cup brown sugar
3/4 cup Grapenuts (or cornflakes or any plain cereal)
Mix together. Place on hot potatoes. Bake for 10 minutes or until the marshmallows melt.
2 beaten eggs
1 cup evaporated milk
1 tsp. cinnamon
3/4 cup mini marshmallows
1/2 stick butter
1/2 cup brown sugar
1 tsp. nutmeg
1 tsp. vanilla
Mix all together in a 9 X 13 pan. Bake 350° for 25 minutes.
Topping:
1/2 stick butter
1/2 cup pecans
1/2 cup mini marshmallows
1/2 cup brown sugar
3/4 cup Grapenuts (or cornflakes or any plain cereal)
Mix together. Place on hot potatoes. Bake for 10 minutes or until the marshmallows melt.
Sweet ‘n Sour Chicken
2 chicken breasts, cubed
½ cup corn starch
½ cup flour
1 beaten egg
¼ cup oil (approx)
1 cup chicken broth
1 Tbsp. corn starch
1/4 cup ketchup
4 Tbsp. soy sauce
½ cup sugar
1 can pineapple chunks, undrained
1 green pepper, diced
1 onion, diced
2 carrots, diced
Mix corn starch & flour in a shallow bowl. Dip chicken pieces into beaten egg then in flour mixture. In a frying pan, brown in oil. Remove from pan but keep drippings. Add vegetables and fry until tender.
Meanwhile, in a small mixing bowl, combine chicken broth with 1 Tbsp. corn starch until dissolved. Then add ketchup, soy sauce, sugar & pineapple juice.
Combine vegetables, chicken, pineapple and sauce in frying pan. Heat until sauce is thickened.
Serve over rice.
½ cup corn starch
½ cup flour
1 beaten egg
¼ cup oil (approx)
1 cup chicken broth
1 Tbsp. corn starch
1/4 cup ketchup
4 Tbsp. soy sauce
½ cup sugar
1 can pineapple chunks, undrained
1 green pepper, diced
1 onion, diced
2 carrots, diced
Mix corn starch & flour in a shallow bowl. Dip chicken pieces into beaten egg then in flour mixture. In a frying pan, brown in oil. Remove from pan but keep drippings. Add vegetables and fry until tender.
Meanwhile, in a small mixing bowl, combine chicken broth with 1 Tbsp. corn starch until dissolved. Then add ketchup, soy sauce, sugar & pineapple juice.
Combine vegetables, chicken, pineapple and sauce in frying pan. Heat until sauce is thickened.
Serve over rice.
Sweet ‘n Sour Meatballs
Meatballs:
1 lb. ground beef
½ cup bread crumbs
½ cup water chestnuts, chopped
½ cup crushed pineapple
½ tsp. Ginger
¼ tsp. Sage
1 egg
¼ cup milk
½ tsp. Salt
Mix into meatballs and place on a cookie sheet. Bake at 350° for 30-35 minutes.
Sauce:
3 Tbsp. soy sauce
¼ cup rice vinegar
½ cup brown sugar
1 ½ cup rest of pineapple & juice
2 tsp. beef bullion
3 cups water (divided)
3 Tbsp corn starch
In a large pan, mix together all ingredients except 1 of the cups of water and corn starch and bring to a boil. Mix the 1 cup of water with corn starch in a small bowl. Slowly stir in corn starch & water mixture. Let thicken by stirring.
Add baked meatballs & serve over rice.
Stuffed Shells
2 cups ricotta cheese
3 cups mozzarella cheese
1 8-oz pkg. chopped, frozen spinach
1 ½ cups parmesan cheese
1 pkg. large shell pasta
2 tsp. pepper
Favorite spaghetti sauce
Drain spinach. Mix cheeses, spinach & pepper together. Cook pasta shells according to instructions on box. Stuff each shell with cheese mixture. Place in a casserole dish and top with your favorite spaghetti sauce. Bake for 30 minutes at 350°.
3 cups mozzarella cheese
1 8-oz pkg. chopped, frozen spinach
1 ½ cups parmesan cheese
1 pkg. large shell pasta
2 tsp. pepper
Favorite spaghetti sauce
Drain spinach. Mix cheeses, spinach & pepper together. Cook pasta shells according to instructions on box. Stuff each shell with cheese mixture. Place in a casserole dish and top with your favorite spaghetti sauce. Bake for 30 minutes at 350°.
Stir-Fry
2 Tbsp. Vegetable oil
1 lb. chicken cut in strips
3 Cups cut vegetables
1 can cream of broccoli soup
1/3 cup water
1 Tbsp. soy sauce
4 cups cooked rice
In skillet, cook chicken with half of oil & set aside. Add remaining oil, cook vegetables. Add soup, water, soy & chicken. Heat through.
Serve over rice.
1 lb. chicken cut in strips
3 Cups cut vegetables
1 can cream of broccoli soup
1/3 cup water
1 Tbsp. soy sauce
4 cups cooked rice
In skillet, cook chicken with half of oil & set aside. Add remaining oil, cook vegetables. Add soup, water, soy & chicken. Heat through.
Serve over rice.
Sloppy Joes
2 lbs. ground beef
1 large ripe onion
1 8-oz can tomato sauce
2 tsp. mustard
1 ½ tsp. chili powder
½ tsp. salt
1 tsp. Worcestershire sauce
1 dash Tabasco sauce
1 tsp. oregano
1 Tbsp. sugar
1 tsp. garlic salt
½ cup bread crumbs
Cheddar cheese
Brown onion in frying pan; add ground beef and brown. Drain excess grease.
Add the rest of ingredients and heat thoroughly. Serve on hamburger buns topped with shredded cheddar cheese.
1 large ripe onion
1 8-oz can tomato sauce
2 tsp. mustard
1 ½ tsp. chili powder
½ tsp. salt
1 tsp. Worcestershire sauce
1 dash Tabasco sauce
1 tsp. oregano
1 Tbsp. sugar
1 tsp. garlic salt
½ cup bread crumbs
Cheddar cheese
Brown onion in frying pan; add ground beef and brown. Drain excess grease.
Add the rest of ingredients and heat thoroughly. Serve on hamburger buns topped with shredded cheddar cheese.
Shredded Beef Salad (Crock-Pot)
1 lb. flank steak or roast
1 onion quartered
1 tbsp. salt
2 garlic cloves crushed
¼ tsp. pepper
1 bay leaf
1 tsp. oregano
Dressing:
3 Tbsp. white wine vinegar
1 ½ Tbsp. fresh lime juice
1 Tbsp. oregano
½ tsp. salt
½ tsp. pepper
½ cup olive oil
Place meat in crock pot. Cover with water & add onion, salt, cloves, pepper, bay leaf & oregano. Cook on low for 8-10 hours. Remove meat, trim off fat, cut crosswise and shred coarsely. Pour dressing over meat when ready to serve.
Assembly: Toss beef & dressing with one head of leafy lettuce. Serve with cheese, olives, tomatoes, sour cream, salsa, avocado, roasted peppers, chopped cilantro, radishes, corn, onions, etc. Serve with chips or tortillas (fresh or deep fried in oil!)
Shepherd’s Pie
½ lb. ground beef
1 large onion chopped
½ tsp. salt
¼ tsp. pepper
1/8 tsp. oregano
2 cans green beans, drained
1 can tomato soup
½ cup water
3 cups mashed potatoes
Paprika
Cheddar cheese
Brown ground beef and onion. Drain. Stir in seasonings, green beans, soup and water. Heat through. Pour into an 8x12 baking dish.
Spread mashed potatoes on top and sprinkle with paprika and cheese.
Bake at 350° for 25 minutes or until bubbly and hot.
1 large onion chopped
½ tsp. salt
¼ tsp. pepper
1/8 tsp. oregano
2 cans green beans, drained
1 can tomato soup
½ cup water
3 cups mashed potatoes
Paprika
Cheddar cheese
Brown ground beef and onion. Drain. Stir in seasonings, green beans, soup and water. Heat through. Pour into an 8x12 baking dish.
Spread mashed potatoes on top and sprinkle with paprika and cheese.
Bake at 350° for 25 minutes or until bubbly and hot.
Santa Fe Chicken (Crock-Pot)
2 large boneless, skinless chicken breasts
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4 cups salsa
1 tsp garlic salt
1 8-oz cream cheese
Add chicken, corn, beans to a slow cooker. Stir garlic salt with salsa and pour over chicken. Gently stir so chicken is off the bottom and beans and corn are combined with salsa.
Cook on low for 8 hours or high for 5 hours, or until chicken easily falls apart. Remove and cut into small pieces. Cut cream cheese into bite-sized pieces and add to the slow cooker. Return chicken to the slow cooker. Allow cream cheese to melt, then stir until smooth.
Serve over rice.
Sausage Spinach Loaf
1 Pillsbury Pizza Crust*
1 lb. ground sausage
1 pkg. frozen chopped spinach
2 cups shredded mozzarella cheese
Cook & drain sausage, set aside. Cook & drain spinach, set aside.
Unroll pizza crust on greased cookie sheet.
Spoon cheese down the middle (lengthwise), then the spinach on top, and then the sausage on the very top. Roll together & pinch seams. Set in a crescent shape.
Bake at 350° for 15-20 minutes or until golden brown.
Serve with cottage cheese.
*You can substitute frozen Rhode’s Loaf dough or use any bread/roll recipe.
1 lb. ground sausage
1 pkg. frozen chopped spinach
2 cups shredded mozzarella cheese
Cook & drain sausage, set aside. Cook & drain spinach, set aside.
Unroll pizza crust on greased cookie sheet.
Spoon cheese down the middle (lengthwise), then the spinach on top, and then the sausage on the very top. Roll together & pinch seams. Set in a crescent shape.
Bake at 350° for 15-20 minutes or until golden brown.
Serve with cottage cheese.
*You can substitute frozen Rhode’s Loaf dough or use any bread/roll recipe.
Savory Goulash
2 cups uncooked elbow noodles
½ lb. ground beef
1 large onion, minced
2 cups celery, chopped
2 cans diced tomatoes
2 carrots, peeled and thinly sliced
½ tsp. salt
Dash of pepper
Cook noodles in boiling, salted water. Drain; set aside.
In a large pot, brown ground beef with onion. Drain excess grease. Add celery and carrots. Cook until vegetables are tender but crisp.
Add noodles and tomatoes. Season with salt and pepper. Cover and simmer for 20 to 30 minutes.
½ lb. ground beef
1 large onion, minced
2 cups celery, chopped
2 cans diced tomatoes
2 carrots, peeled and thinly sliced
½ tsp. salt
Dash of pepper
Cook noodles in boiling, salted water. Drain; set aside.
In a large pot, brown ground beef with onion. Drain excess grease. Add celery and carrots. Cook until vegetables are tender but crisp.
Add noodles and tomatoes. Season with salt and pepper. Cover and simmer for 20 to 30 minutes.
Prosciutto Pasta Toss
1 16-oz pkg. linguine or spaghetti
½ cup frozen peas
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp. pepper
¼ cup olive oil
½ pound thinly sliced prosciutto, chopped*
¼ cup shredded parmesan cheese
Cook pasta according to package directions, adding peas during the last 3 minutes.
Meanwhile, in a large skillet, sauté the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.
Drain pasta, add to skillet and toss to coat. Sprinkle with parmesan cheese
*the prosciutto is found near the deli by the gourmet cheeses. It looks like packaged cooked bacon. Deli ham can be substituted instead.
½ cup frozen peas
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp. pepper
¼ cup olive oil
½ pound thinly sliced prosciutto, chopped*
¼ cup shredded parmesan cheese
Cook pasta according to package directions, adding peas during the last 3 minutes.
Meanwhile, in a large skillet, sauté the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.
Drain pasta, add to skillet and toss to coat. Sprinkle with parmesan cheese
*the prosciutto is found near the deli by the gourmet cheeses. It looks like packaged cooked bacon. Deli ham can be substituted instead.
Poor Man’s Steak
1 lb. ground beef
1 ½ cups bread crumbs
½ cup milk
½ .25-oz. pkg. dry onion soup mix
1 egg
Salt and pepper
Sauce:
1 can cream of mushroom
1 soup can full of milk
½ .25-oz pkg. dry onion soup mix
1 4-oz. can mushrooms, drained
Combine steak ingredients in mixing bowl and press into a 7 x 12 inch pan. Chill 30 minutes to 1 hour.
Cut meat into 6 pieces. Coat each with flour. Brown in a nonstick pan then place in a 9 x 13 baking dish.
Combine sauce ingredients, pour over meat and cover.
Bake at 325° for 1 hour.
1 ½ cups bread crumbs
½ cup milk
½ .25-oz. pkg. dry onion soup mix
1 egg
Salt and pepper
Sauce:
1 can cream of mushroom
1 soup can full of milk
½ .25-oz pkg. dry onion soup mix
1 4-oz. can mushrooms, drained
Combine steak ingredients in mixing bowl and press into a 7 x 12 inch pan. Chill 30 minutes to 1 hour.
Cut meat into 6 pieces. Coat each with flour. Brown in a nonstick pan then place in a 9 x 13 baking dish.
Combine sauce ingredients, pour over meat and cover.
Bake at 325° for 1 hour.
Potato Bites
Olive oil
Garlic powder
Onion powder
Seasoned salt
Pepper
Toss potatoes and olive oil in a tightly sealed container. Place on a cookie sheet.
Sprinkle with spices. Bake at 350° for approximately ½ hour or until potatoes are fork-tender. Serve with ketchup.
Parmesan Ranch Chicken
1 pkg. of Ranch mix
1 cup of Parmesan cheese
2 pkgs. of Ritz Crackers, crushed
6 chicken breasts
1 egg, beaten
Mix all the ingredients together. Dip chicken breasts in egg and then shake coat with cracker mixture.
Grease cookie sheet and bake at 350° for one hour.
1 cup of Parmesan cheese
2 pkgs. of Ritz Crackers, crushed
6 chicken breasts
1 egg, beaten
Mix all the ingredients together. Dip chicken breasts in egg and then shake coat with cracker mixture.
Grease cookie sheet and bake at 350° for one hour.
Oven Fried Chicken
1 broiler-fryer chicken, cut up*
1/3 cup flour
1 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
1 stick butter
Wash and dry chicken. Combine flour and seasonings in paper bag. Shake 2 or 3 pieces chicken at a time in flour mixture.
In shallow pan in oven melt butter; remove pan from oven. Arrange chicken in pan.
Bake at 425° uncovered for 30 minutes. Turn chicken pieces over and bake 15 minutes or until brown.
*Can substitute 3-4 boneless, skinless chicken breasts cut into large pieces.
Cream Gravy
Pour drippings from baking pan into measuring cup. Measure ½ cup fat (fat rises to top of cup) into skillet; add 6 Tbsp. flour (use the flour left over from coating chicken plus more flour as needed). Stir over low heat, loosening brown bits from baking pan, till smooth. Stir in 1 cup chicken broth and ½ cup half and half cream. Cook, stirring until thickened. Season. If gravy becomes too thick, stir in a little water. Serve with chicken.
1/3 cup flour
1 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
1 stick butter
Wash and dry chicken. Combine flour and seasonings in paper bag. Shake 2 or 3 pieces chicken at a time in flour mixture.
In shallow pan in oven melt butter; remove pan from oven. Arrange chicken in pan.
Bake at 425° uncovered for 30 minutes. Turn chicken pieces over and bake 15 minutes or until brown.
*Can substitute 3-4 boneless, skinless chicken breasts cut into large pieces.
Cream Gravy
Pour drippings from baking pan into measuring cup. Measure ½ cup fat (fat rises to top of cup) into skillet; add 6 Tbsp. flour (use the flour left over from coating chicken plus more flour as needed). Stir over low heat, loosening brown bits from baking pan, till smooth. Stir in 1 cup chicken broth and ½ cup half and half cream. Cook, stirring until thickened. Season. If gravy becomes too thick, stir in a little water. Serve with chicken.
Navajo Tacos
Scones:*
2 ½ cups warm water
1 ½ Tbsp. yeast
¼ cup sugar
1 ½ Tbsp. salt
¼ cup oil
6 cups flour (approx)
In a large bowl, combine water, yeast and sugar. Let sit for 5 minutes. Add remaining ingredients except flour and mix. Slowly add flour (all flour may not be used) until dough is no longer wet and sticky.
Rise 1 hour. Break into egg size pieces and flatten. Deep fry.
Serve with suggested toppings: canned chili con carne, shredded cheese, lettuce, tomatoes, sour cream, salsa, avocado, corn, cilantro, etc.
*There is enough dough to make scones for dessert as well! Top with honey butter, Nutella, Magleby’s syrup, powdered sugar, ice cream, etc.
2 ½ cups warm water
1 ½ Tbsp. yeast
¼ cup sugar
1 ½ Tbsp. salt
¼ cup oil
6 cups flour (approx)
In a large bowl, combine water, yeast and sugar. Let sit for 5 minutes. Add remaining ingredients except flour and mix. Slowly add flour (all flour may not be used) until dough is no longer wet and sticky.
Rise 1 hour. Break into egg size pieces and flatten. Deep fry.
Serve with suggested toppings: canned chili con carne, shredded cheese, lettuce, tomatoes, sour cream, salsa, avocado, corn, cilantro, etc.
*There is enough dough to make scones for dessert as well! Top with honey butter, Nutella, Magleby’s syrup, powdered sugar, ice cream, etc.
Moist Turkey
Large turkey*
Deep pan
Turkey bag
Heat oven to 350° and bake from 8:00 pm to 10:00 pm the night before. Reduce heat to 170° and bake until 9:00 am the next day.
*Thaw turkey in refrigerator 2 nights before eating
Deep pan
Turkey bag
Heat oven to 350° and bake from 8:00 pm to 10:00 pm the night before. Reduce heat to 170° and bake until 9:00 am the next day.
*Thaw turkey in refrigerator 2 nights before eating
Meatball Tomato Sauce
1 can tomato sauce
½ cup ketchup
¼ cup vinegar
¼ cup brown sugar
1 tsp. mustard
Dash of salt
Combine all ingredients in small saucepan over medium heat. Pour over meatballs.
½ cup ketchup
¼ cup vinegar
¼ cup brown sugar
1 tsp. mustard
Dash of salt
Combine all ingredients in small saucepan over medium heat. Pour over meatballs.
Grilled 3-Cheese Sandwiches
2 slices of bread
3 kinds of cheese (cheddar, Havarti, Gouda, Swiss, etc.)
Grated Parmesan cheese
Garlic powder
Butter
Avocado
Tomatoes
Butter both sides of bread and sprinkle with garlic powder & parmesan cheese. Put those sides together (so the stuff doesn’t fall off). Place 3 types of cheese on the top of one of the slices of bread & top with avocado and tomatoes. Place the top slice of bread on frying pan and top with the other slice of bread (make sure the buttered, garlic powder side is the fried side). Brown both sides.
Serve with Tomato Soup & Ritz crackers
3 kinds of cheese (cheddar, Havarti, Gouda, Swiss, etc.)
Grated Parmesan cheese
Garlic powder
Butter
Avocado
Tomatoes
Butter both sides of bread and sprinkle with garlic powder & parmesan cheese. Put those sides together (so the stuff doesn’t fall off). Place 3 types of cheese on the top of one of the slices of bread & top with avocado and tomatoes. Place the top slice of bread on frying pan and top with the other slice of bread (make sure the buttered, garlic powder side is the fried side). Brown both sides.
Serve with Tomato Soup & Ritz crackers
Italian Style Meatloaf
2 lbs. ground beef
1 cup Italian Style bread crumbs
1 15-oz can tomato sauce, divided
¼ onion, diced
1 green pepper, diced
1 egg
1 tsp. Basil
Salt & pepper
Parmesan cheese
Combine all ingredients except ½ tomato sauce & Parmesan cheese. Press into 9x5 pan. Bake at 350° for 45 minutes. Spoon rest of tomato sauce & parmesan cheese on top. Bake 15 more minutes.
Good Gravy
3 Tbsp. butter
3 Tbsp. flour
½ can chicken broth
1½ tsp. garlic
1 ½ tsp. parmesan cheese
Salt & pepper
Make a roux with butter and flour by melting butter in a small saucepan. Slowly whisk in flour to make a paste.
Add chicken broth and boil until thick (add more water for desired consistency), stirring frequently. Then add garlic, parmesan cheese & salt and pepper to taste.
Pour over spinach, chicken, mashed potatoes, etc.
3 Tbsp. flour
½ can chicken broth
1½ tsp. garlic
1 ½ tsp. parmesan cheese
Salt & pepper
Make a roux with butter and flour by melting butter in a small saucepan. Slowly whisk in flour to make a paste.
Add chicken broth and boil until thick (add more water for desired consistency), stirring frequently. Then add garlic, parmesan cheese & salt and pepper to taste.
Pour over spinach, chicken, mashed potatoes, etc.
Thursday, November 6, 2008
Ham Fried Rice
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cooked rice
1 can bean sprouts
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. soy sauce
Heat the vegetable oil in a skillet over medium heat. Cook green. onions in oil for 1 minute. Add ham, eggs and peas and carrot blend to the oil. Cook and stir until egg is completely cooked. Add rice and bean sprouts to egg mixture and stir continually until heated through.
Season with salt, pepper and soy sauce. Serve with egg rolls.
Fettuccine Alfredo
12-oz pkg. of fettuccine noodles uncooked
½ cup butter
1 ½ cups shredded parmesan cheese
1 cup whipping cream
¼ cup parsley
1 cup cooked, cubed chicken (optional)
1 cup cooked broccoli (optional)
Cook pasta noodles, drain & set aside. In small saucepan, melt butter. Gradually stir in cheese, whipping cream & parsley until well blended. Continue heating stirring constantly just to boiling point. Add optional ingredients.
½ cup butter
1 ½ cups shredded parmesan cheese
1 cup whipping cream
¼ cup parsley
1 cup cooked, cubed chicken (optional)
1 cup cooked broccoli (optional)
Cook pasta noodles, drain & set aside. In small saucepan, melt butter. Gradually stir in cheese, whipping cream & parsley until well blended. Continue heating stirring constantly just to boiling point. Add optional ingredients.
Eggplant Croquettes
2 medium eggplants, peeled and cubed
1 cup shredded cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tbsp. dried parsley
2 Tbsp. chopped onion
1 clove garlic, minced
1 teaspoon salt
½ tsp. pepper
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender. Drain any liquid from the eggplants and mash.
Combine eggplant, cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Place on greased cookie sheet and bake at 350° for 20 – 25 minutes, flipping them after 10 minutes.
1 cup shredded cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tbsp. dried parsley
2 Tbsp. chopped onion
1 clove garlic, minced
1 teaspoon salt
½ tsp. pepper
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender. Drain any liquid from the eggplants and mash.
Combine eggplant, cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Place on greased cookie sheet and bake at 350° for 20 – 25 minutes, flipping them after 10 minutes.
Dinner Crepes
Crepes (regular or whole wheat)*
Thinly sliced roast beef
Cheese slices
Sliced tomato
Sliced olives
Spinach
Teriyaki sauce
Ranch Dressing
Mayo
Make crepes according to directions. When crepes are almost fully cooked, add various toppings on half of the crepe. Fold in half and then in half again.
*see crepes recipe
Thinly sliced roast beef
Cheese slices
Sliced tomato
Sliced olives
Spinach
Teriyaki sauce
Ranch Dressing
Mayo
Make crepes according to directions. When crepes are almost fully cooked, add various toppings on half of the crepe. Fold in half and then in half again.
*see crepes recipe
Dinner in a Pumpkin
1 medium Pumpkin (10-12 in)
1 onion, chopped
2 Tbsp. oil
1 ½ lb. ground pork
2 tsp. soy sauce
1 Tbsp Brown Sugar
1 4-oz can sliced mushrooms, drained
1 can cream of chicken soup
1 ½ cups cooked rice
1 8-oz can water chestnuts, drained
Cut top off Pumpkin. Clean inside well. Paint on face, using Permanent marker or Acrylic Paint.
Preheat oven to 350°.
In a large skillet sauté onion in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup to meat. Simmer 10 minutes stirring occasionally.
Add cooked rice and water chestnuts. Spoon into pumpkin. Place entire pumpkin on a baking sheet.
Bake 1 hour or until pumpkin is tender.
Serve directly out of the pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.Serve directly out of the pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.Serve directly out of pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.
1 onion, chopped
2 Tbsp. oil
1 ½ lb. ground pork
2 tsp. soy sauce
1 Tbsp Brown Sugar
1 4-oz can sliced mushrooms, drained
1 can cream of chicken soup
1 ½ cups cooked rice
1 8-oz can water chestnuts, drained
Cut top off Pumpkin. Clean inside well. Paint on face, using Permanent marker or Acrylic Paint.
Preheat oven to 350°.
In a large skillet sauté onion in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup to meat. Simmer 10 minutes stirring occasionally.
Add cooked rice and water chestnuts. Spoon into pumpkin. Place entire pumpkin on a baking sheet.
Bake 1 hour or until pumpkin is tender.
Serve directly out of the pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.Serve directly out of the pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.Serve directly out of pumpkin. Pumpkin can be sliced with each serving or just eat the filling and toss the pumpkin when finished.
Dilled Salmon
2 lb. fresh salmon, skim removed
1 tsp. dried dill weed
½ tsp. salt
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. pepper
¾ cup water
Dill sauce:
1 ½ cups sour cream
¾ cup chopped seeded cucumber
4 medium green onions chopped
1 Tbsp. dried dill weed
¼ tsp. salt
½ tsp. grated lemon peel
½ tsp. lemon juice
Rinse salmon; pat dry. Cut in half if necessary to fit into skillet. Place salmon in 12-inch skillet. Combine spices & sprinkle over salmon. Pour water around salmon until ¼ to ½ inch deep. Cover and cook salmon over medium heat 10 to 12 minutes or until salmon flakes easily with fork; drain. Remove salmon from skillet & refrigerate. Mix all sauce ingredients.
1 tsp. dried dill weed
½ tsp. salt
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. pepper
¾ cup water
Dill sauce:
1 ½ cups sour cream
¾ cup chopped seeded cucumber
4 medium green onions chopped
1 Tbsp. dried dill weed
¼ tsp. salt
½ tsp. grated lemon peel
½ tsp. lemon juice
Rinse salmon; pat dry. Cut in half if necessary to fit into skillet. Place salmon in 12-inch skillet. Combine spices & sprinkle over salmon. Pour water around salmon until ¼ to ½ inch deep. Cover and cook salmon over medium heat 10 to 12 minutes or until salmon flakes easily with fork; drain. Remove salmon from skillet & refrigerate. Mix all sauce ingredients.
Italian Chicken
2 raw chicken breasts
1 pkg. Italian dry seasoning dressing mix
½ cube of butter
½ cube of butter
2 cups carrots, diced
1 pkg. cream cheese
1 can cream of chicken soup
1 can milk
Place chicken, carrots, butter, and Italian seasoning mix in crock pot for 4-6 hours on low. Add carrots when 2 hours left for chicken. ½ hour before serving, shred chicken, add the cream cheese and cream of chicken soup.
Serve mixture over rice or noodles.
1 can cream of chicken soup
1 can milk
Place chicken, carrots, butter, and Italian seasoning mix in crock pot for 4-6 hours on low. Add carrots when 2 hours left for chicken. ½ hour before serving, shred chicken, add the cream cheese and cream of chicken soup.
Serve mixture over rice or noodles.
Crispy Herb-Baked Chicken
1 ½ lb. chicken breasts
2 Tbsp. Italian Seasoning
1 tsp. garlic salt
½ cup shredded parmesan cheese
½ cup instant mashed potato flakes
¼ cup extra virgin olive oil
Spray a 9x13 pan with cooking spray.
In a medium bowl, combine Italian seasoning, garlic salt, parmesan cheese and potato flakes.
Cut chicken breasts into single serving sizes. Brush with olive oil and roll in potato flake mixture.
Place chicken in pan and bake at 375° for 12 – 15 minutes turning once during baking.
2 Tbsp. Italian Seasoning
1 tsp. garlic salt
½ cup shredded parmesan cheese
½ cup instant mashed potato flakes
¼ cup extra virgin olive oil
Spray a 9x13 pan with cooking spray.
In a medium bowl, combine Italian seasoning, garlic salt, parmesan cheese and potato flakes.
Cut chicken breasts into single serving sizes. Brush with olive oil and roll in potato flake mixture.
Place chicken in pan and bake at 375° for 12 – 15 minutes turning once during baking.
Corned Beef and Cabbage (Crock-Pot)
1 corned beef brisket
Potatoes
Cabbage
Carrots
Cook corned beef in crock-pot (no water) on low for 12 hours. Remove meat but leave drippings.
Cut potatoes, cabbage and carrots and add to crock pot with drippings. cook on high for 3 hours. Return beef to crock-pot 30 minutes prior to serving.
Potatoes
Cabbage
Carrots
Cook corned beef in crock-pot (no water) on low for 12 hours. Remove meat but leave drippings.
Cut potatoes, cabbage and carrots and add to crock pot with drippings. cook on high for 3 hours. Return beef to crock-pot 30 minutes prior to serving.
Christmas Ham
1-2 lbs. boneless, skinless ham
1 16-oz. can pineapple slices
½ cup brown sugar
Slice ham and place in a 9x13 casserole dish. Layer pineapple slices on ham and pour juice in as well. Sprinkle brown sugar on top.
Bake at 350° for 15-20 minutes or until heated through.
Serve with cheese potatoes.
1 16-oz. can pineapple slices
½ cup brown sugar
Slice ham and place in a 9x13 casserole dish. Layer pineapple slices on ham and pour juice in as well. Sprinkle brown sugar on top.
Bake at 350° for 15-20 minutes or until heated through.
Serve with cheese potatoes.
Chicken Roll Ups
1 8-oz pkg. cream cheese
½ tsp. pepper
1 can sliced olives**
1 can sliced mushrooms**
2/3 cup Italian style bread crumbs
2 cans Pillsbury Crescent Rolls (8 per pkg.)
In medium mixing bowl, cream together chicken, cream cheese, olives, mushrooms and pepper; set aside.
Place bread crumbs in small bowl; set aside. Separate rolls into 16 triangles. Spread each with cream cheese mixture. Roll & seal edges to make little balls. Roll in bread crumbs.
Place on ungreased cookie sheet. Bake at 375° for 15-20 minutes or until golden brown.
**I prefer to cook 2 boneless, skinless chicken breasts in my crock-pot with salt and pepper. Usually it's frozen when I start and it's done in about 5 hours (add more time if you have more breasts). If it's undercooked, it will be spongy. If it's overcooked, it will be dry and most likely burned around the edges. When it's cooked just right, it will easily pull apart and shred.
Chicken Pot Pie
1 package ready-made pie crust (top & bottom)*
2 chicken breasts, cooked & cubed
2 cans cream of chicken
1 can sliced potatoes
1 can sliced carrots
1 cup frozen peas
2 tsp. pepper
Assemble bottom of pie crust in a 9” pie pan. Set aside the top portion.
Combine chicken, cream of chicken, potatoes, carrots, peas and pepper in a mixing bowl. Pour into pie crust. Place top of pie crust over mixture.
Follow baking instructions on pie crust or bake at 425° for 15 minutes then bake at 350° for 20 – 30 minutes longer or until crust is golden brown.
*Pie crusts can be found at the grocery store in the refrigerated section near the Pillsbury crescents and ready-made cookie dough.
2 chicken breasts, cooked & cubed
2 cans cream of chicken
1 can sliced potatoes
1 can sliced carrots
1 cup frozen peas
2 tsp. pepper
Assemble bottom of pie crust in a 9” pie pan. Set aside the top portion.
Combine chicken, cream of chicken, potatoes, carrots, peas and pepper in a mixing bowl. Pour into pie crust. Place top of pie crust over mixture.
Follow baking instructions on pie crust or bake at 425° for 15 minutes then bake at 350° for 20 – 30 minutes longer or until crust is golden brown.
*Pie crusts can be found at the grocery store in the refrigerated section near the Pillsbury crescents and ready-made cookie dough.
Chicken Parmesan
3-4 chicken breasts
¼ cup oil
2 eggs, beaten
1 jar spaghetti sauce
¾ cup Italian seasoned bread crumbs
¼ cup parmesan cheese
¾ cup shredded mozzarella cheese
Preheat oven to 350°
Dip both sides of chicken breast in eggs then into breadcrumbs. Repeat then brown both sides in hot oil.
Arrange in pan and sprinkle mozzarella cheese and 1/8 cup parmesan cheese on top of each chicken breast.
Pour spaghetti sauce on top. Sprinkle the remaining 1/8 cup Parmesan cheese on top.
Bake uncovered for 30 minutes. Serve over spaghetti noodles.
¼ cup oil
2 eggs, beaten
1 jar spaghetti sauce
¾ cup Italian seasoned bread crumbs
¼ cup parmesan cheese
¾ cup shredded mozzarella cheese
Preheat oven to 350°
Dip both sides of chicken breast in eggs then into breadcrumbs. Repeat then brown both sides in hot oil.
Arrange in pan and sprinkle mozzarella cheese and 1/8 cup parmesan cheese on top of each chicken breast.
Pour spaghetti sauce on top. Sprinkle the remaining 1/8 cup Parmesan cheese on top.
Bake uncovered for 30 minutes. Serve over spaghetti noodles.
Chicken Lime Pizza
1 Boboli pizza crust
2 large chicken breasts
1-2 limes (or bottled lime juice)
chopped fresh cilantro
2 cups shredded mozzarella cheese
Fresh Toppings:
chopped fresh cilantro
diced fresh tomatoes
lime wedges
Cut raw chicken into bite-sized pieces and sauté in fresh squeezed lime juice.
Top pizza crust with mozzarella, chicken (omit the juice left over juice), and fresh cilantro. Bake on rack or baking sheet at 450° for 8-10 minutes. Top with more fresh cilantro, diced tomatoes, and more fresh squeezed lime juice.
2 large chicken breasts
1-2 limes (or bottled lime juice)
chopped fresh cilantro
2 cups shredded mozzarella cheese
Fresh Toppings:
chopped fresh cilantro
diced fresh tomatoes
lime wedges
Cut raw chicken into bite-sized pieces and sauté in fresh squeezed lime juice.
Top pizza crust with mozzarella, chicken (omit the juice left over juice), and fresh cilantro. Bake on rack or baking sheet at 450° for 8-10 minutes. Top with more fresh cilantro, diced tomatoes, and more fresh squeezed lime juice.
Chicken Enchiladas
3 cups cubed, cooked chicken
1 8-oz. pkg. cream cheese, softened
1/2 cup chopped green onions
2 10-oz cans green enchilada chili sauce
1 cup sour cream
10 flour or corn tortillas
1 can black beans
3 cups shredded cheddar cheese, separated
Preheat oven to 350°.
Combine chicken, cream cheese and green onions in small mixing bowl; set aside.
In another small mixing bowl combine sour cream, enchilada sauce and half of cheese. Spread about a cup of the mixture on the bottom of a 9x13 pan.
Fill tortillas with spoonfuls of chicken mixture along with black beans and wrap. Place seam-side down in prepared pan.
Pour remaining sauce over wrapped tortillas and sprinkle with remaining cheese. Bake uncovered for 20-25 minutes.
1 8-oz. pkg. cream cheese, softened
1/2 cup chopped green onions
2 10-oz cans green enchilada chili sauce
1 cup sour cream
10 flour or corn tortillas
1 can black beans
3 cups shredded cheddar cheese, separated
Preheat oven to 350°.
Combine chicken, cream cheese and green onions in small mixing bowl; set aside.
In another small mixing bowl combine sour cream, enchilada sauce and half of cheese. Spread about a cup of the mixture on the bottom of a 9x13 pan.
Fill tortillas with spoonfuls of chicken mixture along with black beans and wrap. Place seam-side down in prepared pan.
Pour remaining sauce over wrapped tortillas and sprinkle with remaining cheese. Bake uncovered for 20-25 minutes.
Chicken Enchilada Casserole
4 chicken breasts boiled & cubed
1 can of cream of chicken soup
2 small cans of chopped green chilies
1 can evaporated milk
12 corn tortillas
Grated cheddar cheese
Mix soup, chilies and milk in blender. In a 9x13 casserole dish, break up half (6) tortillas & layer them in the bottom. Layer in chicken, chilies mixture & cheese. Repeat tortillas, chicken, chilies mixture & cheese.
Bake at 350° for 1 hour.
1 can of cream of chicken soup
2 small cans of chopped green chilies
1 can evaporated milk
12 corn tortillas
Grated cheddar cheese
Mix soup, chilies and milk in blender. In a 9x13 casserole dish, break up half (6) tortillas & layer them in the bottom. Layer in chicken, chilies mixture & cheese. Repeat tortillas, chicken, chilies mixture & cheese.
Bake at 350° for 1 hour.
Chicken and Broccoli Casserole
2 chicken breasts cooked & cubed
1 broccoli head, chopped & cooked (save water)
4 servings of rice, cooked
2 cans of cream of chicken soup
½ can of broccoli water
¼ tsp. pepper
¼ tsp. paprika
1 ½ cups grated cheddar cheese
½ cup sour cream
Bread crumbs
In a saucepan, combine soup, water, pepper, paprika, cheese & sour cream. Stir until blended together & set aside.
Place rice in bottom of 9x13 casserole dish. Spoon half of cheese mixture on rice. Top with cooked chicken & broccoli and spoon the rest of the cheese mixture on top. Sprinkle bread crumbs on top.
Bake at 350° for 25-30 minutes or until bubbly.
1 broccoli head, chopped & cooked (save water)
4 servings of rice, cooked
2 cans of cream of chicken soup
½ can of broccoli water
¼ tsp. pepper
¼ tsp. paprika
1 ½ cups grated cheddar cheese
½ cup sour cream
Bread crumbs
In a saucepan, combine soup, water, pepper, paprika, cheese & sour cream. Stir until blended together & set aside.
Place rice in bottom of 9x13 casserole dish. Spoon half of cheese mixture on rice. Top with cooked chicken & broccoli and spoon the rest of the cheese mixture on top. Sprinkle bread crumbs on top.
Bake at 350° for 25-30 minutes or until bubbly.
Chicken Alfredo Pizza
1 pizza crust
1 jar Classico Roasted Garlic Alfredo sauce
1 lb. mozzarella cheese, grated
2 chicken breasts, boiled in lemon pepper and garlic, cubed
1 cup mushrooms, sliced (optional)
1 cup Roma tomato, diced (optional)
1 pkg. frozen chopped spinach cooked & drained
1 can sliced olives
Add toppings to pizza crust and bake according to crust directions.
1 jar Classico Roasted Garlic Alfredo sauce
1 lb. mozzarella cheese, grated
2 chicken breasts, boiled in lemon pepper and garlic, cubed
1 cup mushrooms, sliced (optional)
1 cup Roma tomato, diced (optional)
1 pkg. frozen chopped spinach cooked & drained
1 can sliced olives
Add toppings to pizza crust and bake according to crust directions.
Pizza Crust
1 Tbsp. quick rise yeast
1 cup warm water
2 - 2 ½ cups flour*
1 tsp. salt
1/8 cup oil
Dissolve yeast in warm water. Mix in half of flour, plus salt and oil. Begin to mix in remainder of flour. As dough becomes thick enough, turn out of bowl to knead. Knead well. Let rise until double (20 -60 minutes). Punch down dough; onto pizza pan or stone.
Bake at 425° for a few minutes (just until dough is set). Add toppings and bake until crust is browned and cheese is bubbly.
* 1 cup of all-purpose flour can be substituted for 1¼ cup whole wheat flour.
1 cup warm water
2 - 2 ½ cups flour*
1 tsp. salt
1/8 cup oil
Dissolve yeast in warm water. Mix in half of flour, plus salt and oil. Begin to mix in remainder of flour. As dough becomes thick enough, turn out of bowl to knead. Knead well. Let rise until double (20 -60 minutes). Punch down dough; onto pizza pan or stone.
Bake at 425° for a few minutes (just until dough is set). Add toppings and bake until crust is browned and cheese is bubbly.
* 1 cup of all-purpose flour can be substituted for 1¼ cup whole wheat flour.
Cheesy Creamed Cauliflower
1 head cauliflower, chopped
3 Tbsp. butter
3 Tbsp. flour
1 cup shredded cheddar cheese
½ cup sour cream
Boil or steam cauliflower with 1 – 1 ½ inches of water until tender-crisp. Drain cauliflower but do not discard water.
Make a roux with butter and flour by melting butter in a saucepan. Slowly whisk in flour to make a paste. Slowly add cauliflower water to desired consistency. Add cheese & sour cream; stir well until melted.
Add cauliflower and stir gently. Salt and pepper to taste.
Serve with tuna patties.
Café Rio Pork and Dressing (Crock-Pot)
3 lb. Sirloin Pork Roast
1 cup salsa
1 cup brown sugar
Stir the salsa and sugar so that it’s combined well before pouring it over the roast. Cook in crock-pot on low for 6-8 hours. Shred roast one hour before it is finished cooking & toss with salad dressing (below). Eat in tacos or in a salad.
Salad Dressing:
1 pkg. of dry Hidden Valley Ranch
Half a bunch of cilantro
Half a bundle of green onions
2 limes (squeezed into blender)
Follow the directions on the ranch mix. Mix all above ingredients in blender
Chill
1 cup salsa
1 cup brown sugar
Stir the salsa and sugar so that it’s combined well before pouring it over the roast. Cook in crock-pot on low for 6-8 hours. Shred roast one hour before it is finished cooking & toss with salad dressing (below). Eat in tacos or in a salad.
Salad Dressing:
1 pkg. of dry Hidden Valley Ranch
Half a bunch of cilantro
Half a bundle of green onions
2 limes (squeezed into blender)
Follow the directions on the ranch mix. Mix all above ingredients in blender
Chill
Cheese Potatoes
5 - 7 raw, medium, russet potatoes (approx)
2 - 3 cups shredded cheddar cheese (approx)
2 cans cream of chicken soup
1 cup sour cream
1 stick butter, melted & divided
2 cups corn flakes (crushed)
Salt & pepper
Onion powder
In a large pot, cover potatoes (with skins still on) with water and boil until fork-tender (approximately 30 - 45 minutes). Drain and let cool, peel with a knife.
In a 9x13 pan, grate half of the potatoes into the pan (use the large size of a hand-held cheese grater - DO NOT USE A FOOD PROCESSOR). Place one cup of cheese on top of potatoes and sprinkle salt and pepper and onion powder. Repeat layers of potatoes, cheese, salt and pepper. Set aside.
In a small bowl combine cream of chicken soup, sour cream and half of the stick of melted butter. Spread mixture on top of potatoes (similar to frosting a cake). Then gently fold sections of the mixture into the potatoes with a fork but do not stir. Add salt, pepper and onion powder again.
In another small bowl, combine crushed corn flakes and rest of butter. Spread on top of potatoes.
Bake at 350° for 25 – 35 minutes or until cheese is bubbly.
2 - 3 cups shredded cheddar cheese (approx)
2 cans cream of chicken soup
1 cup sour cream
1 stick butter, melted & divided
2 cups corn flakes (crushed)
Salt & pepper
Onion powder
In a large pot, cover potatoes (with skins still on) with water and boil until fork-tender (approximately 30 - 45 minutes). Drain and let cool, peel with a knife.
In a 9x13 pan, grate half of the potatoes into the pan (use the large size of a hand-held cheese grater - DO NOT USE A FOOD PROCESSOR). Place one cup of cheese on top of potatoes and sprinkle salt and pepper and onion powder. Repeat layers of potatoes, cheese, salt and pepper. Set aside.
In a small bowl combine cream of chicken soup, sour cream and half of the stick of melted butter. Spread mixture on top of potatoes (similar to frosting a cake). Then gently fold sections of the mixture into the potatoes with a fork but do not stir. Add salt, pepper and onion powder again.
In another small bowl, combine crushed corn flakes and rest of butter. Spread on top of potatoes.
Bake at 350° for 25 – 35 minutes or until cheese is bubbly.
Cabbage & Rice Rolls
1 large head of cabbage separated into 12 leaves
2 cups water
1-2 lbs ground beef
¼ tsp. salt
¼ tsp. pepper
1 egg
1 cup bread crumbs
¼ cup water
½ cup uncooked rice
1 can of Sour Kraut (with liquid)
1 ½ cups sour cream
1 Tbsp. flour
Steam cabbage in water until leaves become pliable. Drain cabbage but do not discard water. Set aside.
Combine ground beef, salt, pepper, egg, crumbs water & rice in mixing bowl. Divide into 12 equal parts and shape into logs. Place logs onto each leaf. Roll tight and place seams down in a casserole dish. Sprinkle sour kraut (with liquid) and 1 cup of cabbage water over cabbage rolls in casserole dish. Bake 375° for 1 hour
Mix flour with 3-4 Tbsp cabbage water and then combine with sour cream. Spread on top of rolls and bake for 15 more minutes at 375°.
2 cups water
1-2 lbs ground beef
¼ tsp. salt
¼ tsp. pepper
1 egg
1 cup bread crumbs
¼ cup water
½ cup uncooked rice
1 can of Sour Kraut (with liquid)
1 ½ cups sour cream
1 Tbsp. flour
Steam cabbage in water until leaves become pliable. Drain cabbage but do not discard water. Set aside.
Combine ground beef, salt, pepper, egg, crumbs water & rice in mixing bowl. Divide into 12 equal parts and shape into logs. Place logs onto each leaf. Roll tight and place seams down in a casserole dish. Sprinkle sour kraut (with liquid) and 1 cup of cabbage water over cabbage rolls in casserole dish. Bake 375° for 1 hour
Mix flour with 3-4 Tbsp cabbage water and then combine with sour cream. Spread on top of rolls and bake for 15 more minutes at 375°.
Broccoli Pot Pie
2 cups cooked chicken, cubed
Steamed broccoli, diced (save water)
Pie crust (whole wheat, store bought, etc.)
3 Tbsp. butter
3 Tbsp. flour
½ cup broccoli water (approx)
1 chicken bullion cube
1 cup shredded cheddar cheese
Cook butter and flour together in sauce pan till bubbly. Add water, bullion, cheese, salt and pepper to taste. Add broccoli & chicken.
Pour into pie crust. Top with pie crust. Bake at 400° until crust is cooked (30-45 minutes).
Steamed broccoli, diced (save water)
Pie crust (whole wheat, store bought, etc.)
3 Tbsp. butter
3 Tbsp. flour
½ cup broccoli water (approx)
1 chicken bullion cube
1 cup shredded cheddar cheese
Cook butter and flour together in sauce pan till bubbly. Add water, bullion, cheese, salt and pepper to taste. Add broccoli & chicken.
Pour into pie crust. Top with pie crust. Bake at 400° until crust is cooked (30-45 minutes).
Barbeque Pork Ribs (Crock-Pot)
2 lbs. pork ribs
2 cups ketchup
1 tsp. Worcestershire sauce
¼ tsp Tabasco sauce (optional)
2 tsp. onion powder1
½ tsp. garlic powder
½ cup brown sugar
Barbeque sauce
Combine all ingredients into a crock pot and add enough water to cover the ribs. Cook on low for 8-10 hours. Carefully remove ribs from crock pot and put them on the grill with barbeque sauce for a few minutes on each side (you can also do them under the broiler in the oven for a few minutes).
2 cups ketchup
1 tsp. Worcestershire sauce
¼ tsp Tabasco sauce (optional)
2 tsp. onion powder1
½ tsp. garlic powder
½ cup brown sugar
Barbeque sauce
Combine all ingredients into a crock pot and add enough water to cover the ribs. Cook on low for 8-10 hours. Carefully remove ribs from crock pot and put them on the grill with barbeque sauce for a few minutes on each side (you can also do them under the broiler in the oven for a few minutes).
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